Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 cups Arborio rice; 12 oz mixed mushrooms, cremini, shiitake, oyster; 4 cups chicken or vegetable stock, warm; 1 cup dry white wine; 1 shallot, finely diced; 3 tbsp butter; 1 cup Parmigiano-Reggiano, grated; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme

Creamy, luxurious Arborio rice with earthy mixed mushrooms and a generous shower of Parmigiano-Reggiano. Yes, you do have to stir it constantly. No, there are no shortcuts. But the result is pure velvety comfort that is absolutely worth the arm workout.

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italianrisottovegetariandinnercomfort food

Ingredients

1.5 cupsArborio rice
12 ozmixed mushrooms (cremini, shiitake, oyster)
4 cupschicken or vegetable stock (warm)
1 cupdry white wine
1shallot (finely diced)
3 tbspbutter
1 cupParmigiano-Reggiano (grated)
2 tbspolive oil
2 clovesgarlic (minced)
1 tbspfresh thyme

Instructions

Step 0 of 7 completed

Heat olive oil in a large pan. Saute mushrooms with thyme until golden and all moisture has evaporated. Season and set aside.

In the same pan, melt 1 tbsp butter and cook shallot and garlic until translucent.

Add rice and toast, stirring, for 2 minutes until edges become translucent.

Pour in wine and stir until fully absorbed.

Add warm stock one ladle at a time, stirring constantly, waiting until each addition is absorbed before adding the next. This takes about 18-20 minutes.

When rice is creamy and al dente, remove from heat. Stir in remaining butter, Parmigiano, and the sauteed mushrooms.

Let rest for 2 minutes, then serve. It should flow like lava on the plate.